Search Results - "Baruzzi, F"

Emerging technologies to control Brettanomyces spp. in wine: Recent advances and future trends by Pinto, L., Baruzzi, F., Cocolin, L., Malfeito-Ferreira, M.

“…The application of emerging technologies for the food preservation is a relevant topic for the industry; these technologies are highly efficient to reduce the…”
Get full text

Growth and metabolite production of a grape sour rot yeast-bacterium consortium on different carbon sources by Pinto, L., Malfeito-Ferreira, M., Quintieri, L., Silva, A.C., Baruzzi, F.

“…The present study was designed to evaluate possible sugar-based trophic interactions between acetic acid bacteria (AAB) and non-Saccharomyces yeasts (NSY)…”
Get full text

Effect of red thyme oil (Thymus vulgaris L.) vapours on fungal decay, quality parameters and shelf-life of oranges during cold storage by Pinto, L., Cefola, M., Bonifacio, M.A., Cometa, S., Bocchino, C., Pace, B., De Giglio, E., Palumbo, M., Sada, A., Logrieco, A.F., Baruzzi, F.

“…•Red thyme oil vapours showed a MIC of 50 µL/L against Penicillium spp.•RTO vapours controlled fungal decay on oranges during cold storage.•Polypropylene was…”
Get full text

Efficacy of gaseous ozone to counteract postharvest table grape sour rot by Pinto, L., Caputo, L., Quintieri, L., de Candia, S., Baruzzi, F.

“…This work aims at studying the efficacy of low doses of gaseous ozone in postharvest control of the table grape sour rot, a disease generally attributed to a…”
Get full text

Biotransformation of Patulin by Gluconobacter oxydans by Ricelli, A, Baruzzi, F, Solfrizzo, M, Morea, M, Fanizzi, F.P

“…A bacterium isolated from patulin-contaminated apples was capable of degrading patulin to a less-toxic compound, ascladiol. The bacterium was identified as…”
Get full text

Effect of cooking and packaging conditions on quality of semi-dried green asparagus during cold storage by Sergio, L., Cantore, V., Spremulli, L., Pinto, L., Baruzzi, F., Di Venere, D., Boari, F.

“…Ready-to-eat asparagus (Asparagus officinalis L.) is a tasty food with excellent nutraceutical properties. In order to realize a new ready-to-eat product, in…”
Get full text

Molecular and phenotypic characterization of Pichia fermentans strains found among Boza yeasts by Caputo, L., Quintieri, L., Baruzzi, F., Borcakli, M., Morea, M.

“…Fifty-one yeasts were randomly isolated from four different preparations of Boza, a Turkish cereal-based beverage in order to throw light upon their…”
Get full text

Bovine lactoferrin and lactoferricin on plasma-deposited coating against spoilage Pseudomonas spp by Quintieri, L., Pistillo, B.R., Caputo, L., Favia, P., Baruzzi, F.

“…Bovine lactoferrin and lactoferricin B, well-known for their antimicrobial properties, were individually immobilized on two different coatings functionalized…”
Get full text

Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy by Corsetti, A., Lavermicocca, P., Morea, M., Baruzzi, F., Tosti, N., Gobbetti, M.

“…The microflora of 25 wheat sourdoughs from the Apulia region, Southern Italy, was characterized. The sourdoughs were mainly produced from Triticum durum wheat…”
Get full text

Pituitary apoplexy during pregnancy: a rare, but dangerous headache by Piantanida, E., Gallo, D., Lombardi, V., Tanda, M. L., Lai, A., Ghezzi, F., Minotto, R., Tabano, A., Cerati, M., Azzolini, C., Balbi, S., Baruzzi, F., Sessa, F., Bartalena, L.

“…Pituitary apoplexy is a rare endocrine emergency that occurs in a small number of patients with a pituitary tumor. It is a clinical syndrome characterized by…”
Get full text

Changes in Bacterial Composition of Zucchini Flowers Exposed to Refrigeration Temperatures by Vanadia, S., Cefola, M., Carito, A., Calabrese, N., Baruzzi, F.

“…Microbial spoilage is one of the main factors affecting the quality of fresh fruits and vegetables, leading to off-flavor, fermented aroma, and tissue decay…”
Get full text

Plasma Radio-Frequency-Based Diskectomy for Treatment of Cervical Herniated Nucleus Pulposus: Feasibility, Safety, and Preliminary Clinical Results by Bonaldi, G, Baruzzi, F, Facchinetti, A, Fachinetti, P, Lunghi, S

“…Several techniques, including chymopapain, mechanical aspiration, laser-based disk decompression, and endoscopic keyhole surgery, have been proposed as…”
Get full text

Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese by Morea, M., Matarante, A., Di Cagno, R., Baruzzi, F., Minervini, F.

“…Caciocavallo Pugliese cheese was manufactured according to a traditional protocol and with added autochthonous Lactobacillus paracasei subsp. paracasei and L…”
Get full text

Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing by Morea, M, Baruzzi, F, Cocconcelli, P.S

“…The development of the dominant bacterial populations during traditional Mozzarella cheese production was investigated using physiological analyses and…”
Get full text

Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation by Baruzzi, F, Morea, M, Matarante, A, Cocconcelli, P.S

“…The loss of microbial biodiversity due to the increase in large-scale industrial processes led to the study of the natural microflora present in a typical…”
Get full text

Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening by Gobbetti, M, Morea, M, Baruzzi, F, Corbo, M.R, Matarante, A, Considine, T, Di Cagno, R, Guinee, T, Fox, P.F

“…A microbiological, compositional, biochemical and textural characterisation of the pasta filata Caciocavallo Pugliese cheese during ripening is reported. Fully…”
Get full text

Isolation and characterization of polyphenols-degrading bacteria from olive-mill wastewaters polluted soil by Aresta, M, Acquaviva, M. I, Baruzzi, F, Lo Noce, R. M, Matarante, A, Narracci, M, Stabili, L, Cavallo, R. A

“…In this study 28 bacterial strains, isolated from greenwaters-polluted-soil, were investigated for their ability to grow in presence of phenols added to…”
Get full text

Effect of UV-C light in the preservation of raw fermented beverages by Borcakli, M, Lucas, J, Caputo, L, Ozturk, T, Baruzzi, F, Fusco, V, Quero, G.M, Quintieri, L, Houghton, M

“…The aim of this work was to check the efficacy of an annular ultraviolet reactor for stabilizing the growth of lactic acid bacteria (LAB), the main components…”
Get full text

Preliminary study on qualitative and microbiological changes in fresh-cut broccoli raab during cold storage by Cefola, M, Calabrese, N, Baruzzi, F, Carito, A, Vanadia, S

Get full text

Microbial community dynamics during the Scamorza Altamurana cheese natural fermentation by Baruzzi, F, Matarante, A, Morea, M, Cocconcelli, P S

“…The growth dynamics of the natural microbial community responsible for the fermentation of Scamorza Altamurana, a typical Southern Italian cheese made using…”
Get more information